Louisiana-Style Remoulade Sauce Upgrades Everything From Crab Cakes to Po Boys (2024)

FAQs

What is po boy sauce made of? ›

What's in po' boy sauce? This po'boy sauce is based on a French-Cajun classic, remoulade. It's super easy to make—just spice up your favorite mayonnaise with some Creole seasoning and mustard, along with capers, hot sauce, horseradish, lemon, garlic, and a splash of Worcestershire sauce.

In a small bowl, mix together mayonnaise, Dijon mustard, lemon juice, parsley, hot sauce, whole-grain mustard, garlic, capers, Worcestershire sauce, paprika, scallion, salt, and cayenne pepper. Let sit for 1 hour for flavors to combine, then serve or cover and store in the refrigerator.

Danish remoulade is a modified version of the original French-style remoulade. It is a mayonnaise-based sauce, coloured brightly yellow with turmeric (or a pinch of curry powder), mixed with a purée of capers and pickled gherkins or cucumbers, and sometimes cauliflower, cabbage and carrots.

Tartar sauce has often been described as a type of remoulade, with mustard stepping in for the traditional anchovy. However, tartar sauce usually features fewer components: mayonnaise, chopped capers, and sweeter pickles like cornichons. Remoulade recipes add a wider variety of herbs, along with vinegar or hot sauce.

The product is among hot sauces manufactured in the "Louisiana style," whereby cooked and ground chili peppers are combined with vinegar and salt, and then left to ferment during the aging process. In 2001, over 200,000 bottles of hot sauce were manufactured daily in various sizes.

The poor boy sandwich was then created in 1929 when the Electric Street Railway employees went on strike, and the Martin brothers gave away sandwiches to the strikers. The original Martin poor boy sandwiches were typically fried potatoes, gravy, and spare bits of roast beef on French bread.

Classic French remoulade resembles tartar sauce.

White remoulade, which is closer to the original French style, is more of a mayonnaise-based sauce. Many believe the word “remoulade” comes from “remola,” a French word for a radish used in early versions of the sauce.

Throughout Scandinavia, remoulade is used on beef and poultry as well as fish; the usual recipe for the Scandinavian variant includes turmeric or curry, which gives the sauce a light yellow colour.

Both are mayonnaise based. A remoulade has mustard and, usually, capers, so has more bite and texture than an aioli, which is usually flavored with lemon and garlic.

What is Cajun tartar sauce made of? ›

Cajun Tartar Sauce:

In a bowl stir tegether the mayonnaise, sweet picle, green onion, parsley, lemon juice and hot pepper sauce. Served with fried fish and seafood. Makes 1 1/4 cup of sauce.

What is a po-boy sandwich? Piled with lettuce, tomato and pickles and filled with roast beef, fried shrimp, oysters–or whatever you choose–po-boys are stuffed and slathered with sauce or mayonnaise, and then served between two long pieces of French bread.

BB sauce is primarily mayo based with some dill pickle relish (think tartar sauce consistency) while Big Mac sauce is a mix of mainly mayonnaise, French dressing, some relish and spices. The French dressing is key to the flavor difference. But there is also a lot more relish in the BB sauce than in the Mac sauce.

This Louisiana staple varies depending on the restaurant and town, but typically, a classic poboy includes toasted French bread stuffed with some type of fried meat, and the sandwich is “dressed” with tomatoes, romaine lettuce, pickles, mayonnaise and a generous spread of hot sauce for a Creole “kick.”

Years ago, Guy developed a sauce for a burger and told a fellow chef that you have to really slather it on “or else you're a jacka**.” And that's how the name Donkey Sauce came to be!